Summer berries; Simple Christmas dessert ideas

Wow, isn’t it hot - perfect weather for light cold dishes.

The shops, thankfully, are full of summer berries which are so versatile and can be used in both salads and desserts.

Here are a couple of really simple dishes to help you out this Christmas…

Raspberry Couli

Ingredients:

1kg fresh raspberries
1 cup icing sugar

Method:

Raspberry couli is so easy to make - literally take 1 kg of Fresh raspberries, pop into the food processor, add 1 cup of icing sugar and blitz. The colour is amazing! Sieve to remove pips and serve with poached white peaches, sliced nectarines, meringues or simply as a delicious sauce over icecream. What’s not to like!

Alternatively, soften vanilla icecream and swirl with raspberry couli. Return to the freezer and serve in icecream cones when needed.

Raspberry Granita

Ingredients:

1kg frozen raspberries
1 cup icing sugar

Method:

One idea I found that works really well, when pushed for time, is raspberry granita - this is so simple it almost doesn’t need a recipe. However, you have to use frozen raspberries - take 1 kg of Frozen raspberries and blitz in a food processor with 1 cup of icing sugar. Pulse this combination until the mixture comes together and can be moulded with a spoon - it is a stiff mixture. Spoon immediately into attractive glasses and serve with a crisp biscuit - you can buy tuiles at the supermarkets sometimes. This can be made in advance and stored in a plastic container in the freezer - remove 10 mins before serving.

Marbled Meringues

Ingredients

4 egg whites
1 cup castor sugar
2 tsp cornflour
1 tsp vanilla
couple of drops of red food colouring
2-3 chopped Christmas Candy-canes (optional)

Method:

Make your favourite meringue mixture, or:

beat the 4 egg whites stiffly and gradually add 1 cup of castor sugar, beating well.
When stiff, fold in 2 tsp cornflour and 1 tsp vanilla and a few drops of red food colouring.
Add 2-3 chopped candy canes. Fold mixture lightly.
Place spoonfuls of meringue mixture on baking paper lined trays. Top with a few little pieces of candy cane. Bake in a preheated oven at 120C for about 45 minutes. Turn oven off and leave meringues overnight.

Serve as is or a fun idea is to wedge whipped cream between two meringues and layer them on to a platter with fresh berries.

*My Marbled Meringues are a pavlova style meringue. However if you prefer a basic meringue mixture use double the amount of castor sugar to the weight of the egg whites (1 egg white usually weighs about 30 grams depending on size of egg). Beat egg whites well - the bowl must be dry and clean - until stiff. Beat in half quantity of castor sugar and fold in remaining sugar with a metal spoon. Using a teaspoon spoon this mixture onto baking paper lined trays. Bake in a preheated oven at 120 degrees for about 45 minutes. Turn oven off and leave meringues overnight or until cold. Store in an air tight container - will keep for ages.

Eton Mess

Finally, a traditional dessert using a packet of bought meringues or 10-12 medium sized homemade meringues. Lightly crush the meringues and combine with 300mls of whipped cream, a punnet of raspberries or sliced strawberries. Stripe (drizzle) with raspberry couli and spoon into glasses. Fresh and delicious!

I hope your Christmas preparations are all going well and that all your good intentions are bearing fruit.

Hester